Fit for ’15 10.02.15: Sirloin Salpicon Salad

for your health. it’s why we don’t often bring you beef recipes in our fit for ’15 segment! but we asked epcc’s chef daniel guerra to find something to fulfill the desire of many of you carnivores who are trying to eat healthy: 34 so we’re going to make a salpicon salad with the yogurt dressing instead of using a vineagrette or anything that has an oil in it. 41 44 we’re going to take some yogurt, cilantro, chipotle, lemon juice and some cumin and that’s it, and just mix it all together. 50 2.20 easy enough. 2.21 2.23 we’re going to grill our steaks next. 5.13 meat sizzling 3.10 usually you’re going to get salpicon with brisket. and the breakdown on brisket is usually 80/20 so you’ll have 20% fat in the brisket no matter how you cook it. 3.19 3.21 that’s why we went with a sirloin, a far less fatty cut of meat. 4.24 plating salad 5:15ish slicing meat and then slice them up and top them on top of the lettuce with a little bit of pico de gallo. 1.01 chef guerra suggests using either romaine or iceberg lettuce. and you can use low or non-fat plain greek or regular yogurt. check out how to make it yourself — the link to the recipe is on our facebook, twitter and pinterest pages. high pressure continues to be the primary influence on the borderland